Egg Noodles with Tarragon

Tarragon is my new favorite herb. I recently used it on halibut and on a corn and lima bean salad and boy, is it good! The herb has a fresh, woodsy flavor with a licorice flavor. Now, I'm not a big licorice fan, but this herb is quite good. You can use it on fish, chicken and it tastes phenomenal on roast pork loin. I came up with this recipe because I had not gone grocery shopping in a while and all I had in the fridge was fresh Tarragon and egg noodles. This simple dish is great for a lunch or as a side dish to a hearty steak or roast pork.

INGREDIENTS (serves 2)

• 2 TBSP of fresh Tarragon, chopped
• 1 garlic clove, minced
• 2 tsp. Olive oil
• 2 TBSP. Butter
• 1/2 tsp. Red pepper flakes
• 1/2 tsp. Fresh ground pepper
• 1/2 tsp. Kosher Salt
• 8 oz (or two large handfuls) egg noodles
• Freshly grated Pitxun cheese or Parmesan cheese

1. In a large pot, start boiling water. Add a good pinch of salt and cook the noodles to package directions. Drain the pasta and mix in one teaspoon olive oil and set aside.
2. Heat a large, 10" skillet with one teaspoon olive oil and one tablespoon of butter on medium heat. Add the minced garlic and cook for 30 seconds. Add one tablespoon of the chopped Tarragon, 1/2 tsp. each of red pepper flakes, ground black pepper and salt. Cook for another minute, not letting the garlic burn.
3. Add the drained pasta to the skillet and toss to combine. Add the remaining one tablespoon of butter and let it melt. Add the last one tablespoon of Tarragon and serve immediately. Grate some Pitxun or Parmesan cheese over it and enjoy!